Discover the vibrant flavors of this Cold Chinese Shrimp Salad. Perfect for a light and refreshing meal, this dish combines crisp vegetables, succulent shrimp, and a tangy dressing. Easy to prepare and packed with nutrients, it’s ideal for any occasion. Try this delightful salad today!
Ingredients (Serves 6):
- Long cucumbers: 3 (3 long cucumbers)
- Small carrots: 3 (3 small carrots)
- Bean sprouts: 350 g (12 oz)
- Large cooked shrimp: 100 g (3.5 oz)
- Roasted peanuts: 3 tbsp (3 tbsp)
For the Dressing:
- Soy sauce: 1/4 cup (60 ml)
- Rice vinegar: 3 tbsp (45 ml)
- Sesame oil: 2 tbsp (30 ml)
- Rice wine or sake: 1 tbsp (15 ml)
- Sugar: 1 tbsp (15 g)
- Salt: 1/2 tsp (2.5 g)
Instructions:
Prepare the Vegetables:
Cut the cucumbers lengthwise into four parts, remove the seeds, and slice the flesh into large strips. Peel and julienne the carrots. Mix the cucumbers with two-thirds of the carrots.
Make the Dressing:
Combine all the dressing ingredients in a bowl and mix well.
Assemble the Salad:
On a large plate, place the cucumber and carrot mixture in the center. Arrange the remaining carrots around the edge of the plate. Surround the cucumber mixture with the bean sprouts.
Prepare the Shrimp:
Peel the shrimp and cut them in half horizontally. Place the shrimp, pink side up, on top of the bean sprouts.
Finish the Salad:
Sprinkle the salad with ground peanuts. Drizzle with the dressing and gently toss. Serve immediately.
Tip:
If you can’t find sake or rice wine, substitute it with dry white wine, preferably Australian or South African.
Nutritional Information (Per Serving):
Calories: 190 kcal
Protein: 7.5 g
Fat: 11.5 g
Carbohydrates: 16 g
Enjoy this delicious and easy-to-make Cold Chinese Shrimp Salad, perfect for any meal!
